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Rolling Out Makki Ki Roti

Makki ki roti reminds me of lush green fields and roadside dhabas of Punjab. Dishes of Punjab have liberal amounts of pure ghee and home made butter.
Earlier I used to have difficulty in rolling out makki roti. It used to stick and break. Ever since I started rolling it between greased plastic sheets, it’s much easier. Since makki ki roti takes time to cook, I simultaneously put 2 tawas on heat.

Recipe of makki ki roti

1 1/2 cup makki ka atta (maize flour/ cornmeal/makai ka atta)
1/4 cup atta (whole wheat flour)
Salt to taste
1 cup chopped methi (fresh fenugreek leaves)-optional
2 green chilies- finely chopped
Ghee or oil for shallow frying

1. Mix all the above ingredients except ghee (or oil). Use warm water to knead them into medium soft dough.

2. Take a polythene bag and tear it into 2 halves. Grease them both on 1 side. Keep one piece on the chakla (rolling platform), greased side up.

3. Take 1 ball of dough and put on the polythene. Cover with other piece of polythene, greased side towards the ball. Roll out a roti between the greased polythene pieces.

4. Heat a tawa (griddle). Place roti on it and cook on medium heat. Cook both sides applying ghee (clarified butter). Cook till both sides are golden brown.

5. Serve hot makki ki roti (paratha) with a dollop of white butter on top.

makki ki roti

You can also add grated mooli (radish) in place of methi leaves. Very finely chopped onions can also be added to the dough.